Morning Glory Frittata
Recently, I bought a dozen duck eggs from a farmers market, not that I’d ever had one before. On top of that dozen, we had a plethora of chicken eggs (not yet from our gals!). We had 50 eggs in our house at that point. So, something needed to be done. After seeing a frittata made on one of the many cooking shows I watch, inspiration hit me. I’d use some of these eggs and make a frittata of my own.
I cooked my frittata in a circular braising dish, however you can cook one in whatever easy-to-grease baking dish you have. Also, in case you’re wondering: the only difference between a frittata and a quiche is that a quiche has a crust. So, a frittata is an ‘egg bake’ while a quiche is an ‘egg pie’.
I will warn you: there’s no recipe I followed. I simply whipped some eggs and left over veggies from the fridge together and called it a day. Doesn’t get any more rustic than that now does it?
Here’s what was in and how I made my Morning Glory Frittata.
Ingredients:
Summer Squash
Plum tomatoes
White onion
Spinach
Basil and dill (thanks, Aerogarden herb station!)
Minced Garlic
Shredded Cheddar
8 Eggs
Preheat oven to 350 degrees F.
Finely dice the squash and onions.
Cut the plum tomatoes in half.
Finely chop the spinach, basil and dill.
Crack the eggs into a bowl, add a splash of milk (adds some creaminess) and whisk.
Add the vegetables, herbs and minced garlic; mix well.
Add the egg mix to a VERY WELL GREASED baking dish; sprinkle the shredded cheddar on top.
Bake for 30-35 minutes, or until the middle no longer jiggles.
Considering we still have an abundance of eggs, I see another frittata or two in my future…
Happy eating!
